Saturday, November 08, 2008

Mexican Butternut Squash Soup

I thought this would be a nice, simple dinner tonight. Something about it really bothered me. I still haven't been able to figure it out. Something smelled weird to me, and tasted weird to me... I don't know. I didn't like it. I wouldn't make this again.

The only changes were that I used the corn instead of hominy, and I added a little shot of cayenne pepper along with the chili powder.

Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro.